• One cup cooked Quinoa (red or white)
  • 15.5 oz. can of cooked, rinsed, and drained black beans
  • 15.5 oz.  cooked, rinsed, and drained chickpeas (garbanzo)
  • A handful of fresh chives blunt cut to 1/2 inch pieces.
  • 1/2 shallot minced well
  • 2/3 cup fresh red or yellow bell pepper
  • 2/3 cup chopped Persian cucumber
  • 1/4 cup pulled Italian flat-leaf parsley (no stems)
  • 1/4 cup pulled cilantro leaves (no stems)
  • 1/4 cup pulled mint leaves (no stems)
  •  Carefully toss well together in a large bowl and chill


Mimosa Champagne Vinegar mixed with a high-quality extra virgin olive oil – quantities to your taste.  Stir well before adding.

Once the salad is chilled add the mixed dressing only to the portion you wish to dress, as most probably you will want to save some for the following day.   Enjoy!